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A to Z Recipes Newsletter
March 23, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Kind words heal friendship's wounds.
~Danish Proverb
Good morning to one and all. It is chilllly here in Texas. We dipped into the very low 40's overnight and it is not much warmer now. This is unseasonably cool
weather for these parts. Of course, 13 inches of snow on Christmas was an oddity, too! At least we have some great recipes, humor and other morsels in this issue to
warm you up today. I hope you enjoy all of it. Have a great day and remember:
The best way to say you appreciate the efforts here is to place your vote.
Shared by Larry Holmes, Ontario, Canada
I've learned to find delight in every season, to see each season as a gift from our generous God. One of the secrets of happiness is this appreciation for all God
has done and all that he has created. This includes the things that God allows to come into our lives, our circumstances.
We will pass through many seasons in life, not just nature's seasons but other inevitable seasons.
A season of preparation and a season of performance
A season of singleness and a season of marriage
A season of youth and a season of experience
A season of serving and a season of being served
A wilderness season and a season of abundance
A season of solitude and a season of fellowship
A season of obscurity and a season of notoriety
A season of feasting and a season of fasting
A season of illness and a season of vitality
A season of affliction and a season of health
A season of misunderstanding and a season of companionship
A season for new acquaintance and a season for good-byes
A season of birth and of life and a season of aging and death
Wise Solomon even said it: "For everything there is a season and a time for every purpose under heaven." Life is full of joy if you savor every season but if you
continually pine for the next season you will waste all your todays until they turn to yesterdays and you will be left with a handful of regret. So learn to enjoy the
season of life at hand.
Ken Pierpont
Riverfront Character Inn
Flint, Michigan
A Banana A Day
Shared by Lynn, Montreal, Canada
After Reading THIS, you'll NEVER look at a banana in the same way again!
Containing three natural sugars - sucrose, fructose and glucose - combined
with fiber, a banana gives an instant, sustained and substantial boost of
energy. Research has proven that just two bananas provide enough energy for
a strenuous 90-minute workout. No wonder the banana is the number one
fruit with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit. It can also
help overcome or prevent a substantial number of illnesses and conditions,
making it a must to add to our daily diet.
Depression: According to a recent survey undertaken by MIND, amongst people
suffering from depression, many felt much better after eating a banana. This
is because bananas contain tryptophan, a type of protein that the body
converts into serotonin, known to make you relax, improve your mood and
generally make you feel happier.
PMS: Forget the pills -- eat a banana. The vitamin B6 it contains regulates
blood glucose levels, which can affect your mood.
Anemia: High in iron, bananas can stimulate the production of hemoglobin in
the blood and so helps in cases of anemia.
Blood Pressure: This unique tropical fruit is extremely high in potassium
yet low in salt, making it the perfect way to beat blood pressure. So much
so, the US Food and Drug Administration has just allowed the banana industry
to make official claims for the fruit's ability to reduce the risk of blood
pressure and stroke.
Brain Power: 200 students at a Twickenham (Middlesex) school were helped
through their exams this year by eating bananas at breakfast, break, and
lunch in a bid to boost their brain power. Research has shown that the
potassium-packed fruit can assist learning by making pupils more alert.
Constipation: High in fiber, including bananas in the diet can help restore
normal bowel action, helping to overcome the problem without resorting to
laxatives.
Hangovers: One of the quickest ways of curing a hangover is to make a
banana milkshake, sweetened with honey. The banana calms the stomach and,
with the help of the honey, builds up depleted blood sugar levels, while the
milk soothes and re-hydrates your system.
Heartburn: Bananas have a natural antacid effect in the body, so if you
suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness: Snacking on bananas between meals helps to keep blood
sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try rubbing the
affected area with the inside of a banana skin. Many people find it amazingly
successful at reducing swelling and irritation.
Nerves: Bananas are high in B vitamins that help calm the nervous system.
Overweight and at work? Studies at the Institute of Psychology in Austria
found pressure at work leads to gorging on comfort food like chocolate and
potato chips. Looking at 5,000 hospital patients, researchers found the
most obese were more likely to be in high-pressure jobs. The report concluded
that, to avoid panic-induced food cravings, we need to control our blood sugar
levels by snacking on high carbohydrate foods every two hours to keep levels
steady.
Ulcers: The banana is used as the dietary food against intestinal disorders
because of its soft texture and smoothness. It is the only raw fruit that
can be eaten without distress in over-chronicler cases. It also neutralizes
over-acidity and reduces irritation by coating the lining of the stomach.
Temperature control: Many other cultures see bananas as a "cooling" fruit
that can lower both the physical and emotional temperature of expectant
mothers. In Thailand, for example, pregnant women eat bananas to ensure
their baby is born with a cool temperature.
Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers
because they contain the natural mood enhancer tryptophan.
Smoking: Bananas can also help people trying to give up smoking. The B6,
B12 they contain, as well as the potassium and magnesium found in them, help
the body recover from the effects of nicotine withdrawal.
Stress: Potassium is a vital mineral, which helps normalize the heartbeat,
sends oxygen to the brain and regulates your body's water balance.
When we are stressed, our metabolic rate rises, thereby reducing our
potassium levels. These can be rebalanced with the help of a high-potassium
banana snack.
Strokes: According to research in "The New England Journal of Medicine,"
eating bananas as part of a regular diet can cut the risk of death by
strokes by as much as 40%!
So, a banana really is a natural remedy for many ills. When you compare it
to an apple, it has four times the protein, twice the carbohydrates, three
times the phosphorus, five times the vitamin A and iron, and twice the other
vitamins and minerals. It is also rich in potassium and is one of the best
value foods around.
So maybe its time to change that well-known phrase so that we say,
"A banana a day keeps the doctor away!"
To be announced April 1st
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later
than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the
number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the
following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted
or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does
NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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*Offensive postings will be deleted by the publisher.
Family Photos!
You may connect here for the
June 2004 A to Z Family Reunion. Connect here for Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
GO GET YOUR MAMMIES GRAMMED
Shared by Angelique, TX
This is hysterical! Make sure you read the whole
thing. There is a serious message at the end, but
you get to laugh on the way there.
For years and years they told me,
Be careful of your breasts.
Don't ever squeeze or bruise them.
And give them monthly tests.
So I heeded all their warnings,
And protected them by law.
Guarded them very carefully,
And I always wore my bra.
After 30 years of astute care,
My gyno, Dr Pruitt,
Said I should get a Mammogram
"OK," I said, "let's do it."
"Stand up here real close" she said,
(She got my boob in line),
"And tell me when it hurts," she said,
"Ah yes! Right there, that's fine."
She stepped upon a pedal,
I could not believe my eyes!
A plastic plate came slamming down,
My hooter's in a vise!
My skin was stretched and mangled,
From underneath my chin.
My poor boob was being squashed,
To Swedish Pancake thin.
Excruciating pain I felt,
Within it's viselike grip.
A prisoner in this vicious thing,
My poor defenseless tit!
"Take a deep breath" she said to me,
Who does she think she's kidding?!?
My chest is mashed in her machine,
And woozy I am getting.
"There, that's good," I heard her say,
(The room was slowly swaying.)
"Now, let's have a go at the other one."
Have mercy, I was praying.
It squeezed me from both up and down,
It squeezed me from both sides.
I'll bet SHE'S never had this done,
To HER tender little hide.
Next time that they make me do this,
I will request a blindfold.
I have no wish to see again,
My knockers getting steam rolled.
If I had no problem when I came in,
I surely have one now.
If there had been a cyst in there,
It would have gone "ker-pow!"
This machine was created by a man,
Of this, I have no doubt.
I'd like to stick his balls in there,
And, see how THEY come out!
Mail this to 13 other females. Now, don't break the
chain! One female broke the chain, her plumbing
became so bad, she now has an outhouse!
OK gals, now that you have had your laugh, remember...
Breast Cancer Awareness...
Go have those boobs checked out and stay healthy!
Pass the message on to
your mothers, sisters, daughters, aunts, cousins,
friends, --- and even your enemies
.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
LEMON-HERB MUFFINS
~Submitted by Richard, Bradenton, FL
What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.
2 eggs
2 cups Original Bisquick?® mix
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary or basil leaves, crumbled
1/4 cup white coarse sugar crystals, if desired
1. Heat oven to 400F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar
crystals.
3. Bake 15 to 20 minutes or until tops are golden brown.
Source: Betty Crocker
EASTER BISCUITS
~Submitted by Robyn, Auckland, New Zealand
125g butter, softened
3/4 cup castor sugar
grated rind 1 lemon
1 egg, separated
1 3/4 cups white flour
1/4 cup currants
2 tablespoons mixed peel
1-2 tablespoons milk
Topping:
Egg white
1-2 tablespoons castor sugar
Beat the butter and sugar together until creamy. Beat in the egg yolk and lemon rind.
Sift the flour and stir into the creamed mixture with the dried fruit and enough milk to form a stiff dough.
Roll out on a lightly floured board to 3-4mm thick. Cut into rounds or shapes, about 5cm (2") wide. Place on a prepared tray.
Bake in a 180C (350F) oven for 10 minutes. Remove from the heat, brush the half-cooked biscuits with the lightly beaten egg white and sprinkle each with a little
sugar.
Return to the oven for a further 5-8 minutes until crisp and golden.
Cool on a cake rack and store in an airtight container.
Makes 24
DILLICIOUS CHICKEN
(NOT TNT)
~Submitted by Ann, FL
1 (14.5 oz) can Butterball (R) Reduced Sodium Chicken Broth
1 1/2 Tablespoons each cornstarch & prepared mustard
2 teaspoons dried dill weed
2 Tablespoons butter
1 pound boneless, skinless chicken breasts cut into bite-size pieces
1 cup diced onion
4 cups hot cooked wide egg noodles
In a bowl, combine Butterball (R) Broth, cornstarch, mustard and dill weed; mix well and set aside. Heat butter in large skillet. Saute chicken and onion until lightly
browned.
Slowly add broth mixture to chicken. Stirring constantly over medium heat, bring mixture to boil. Reduce heat and cook until slightly thickened. Pour over hot cooked
noodles and toss.
Makes 4-6 servings.
Preparation time 15 min.
Cook time 20 min.
SOURCE: BUTTERBALL (R) REDUCED SODIUM CHICKEN BROTH LABEL
BLACK WALNUT CAKE
~Submitted by Jean, Syracuse, NY
1/2 cup butter
1/2 cup shortening
1 2/3 cups white sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 eggs
1 1/8 cups milk
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1 cup chopped black walnuts
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
2 In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix
well. Add vanilla and walnut extract. Fold in nuts.
3 Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
SALMON PLATTER WITH CAPER DRESSING
~Submitted by Ann, Montreal, Quebec, Canada
6 oz small boiling potatoes
1 1/4 teaspoons salt
1/4 cup fresh lemon juice
2 tablespoons drained bottled capers, rinsed and finely chopped, plus additional whole capers for sprinkling
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil
1 small red onion, halved lengthwise, then very thinly sliced crosswise
1 firm-ripe California avocado
1/2 seedless cucumber (usually plastic-wrapped), thinly sliced crosswise
3/4 lb thinly sliced smoked salmon
1/2 lb sliced pumpernickel bread, cut into triangles
Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl.
Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar, and remaining 3/4 teaspoon salt until sugar and salt are dissolved, then whisk in oil until
emulsified.
Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.
Peel and pit avocado, then cut into 1/4-inch-thick slices.
Arrange potatoes, avocado, cucumber, onion, salmon, and bread on a large platter and sprinkle with whole capers. Drizzle with some dressing and serve remainder
on the side.
Makes 4 main-course servings.
Gourmet - April 2005
EGGS FLORENTINE
~Submitted by Larry Holmes, Ontario, Canada
6 eggs
1 tablespoon sunflower oil
1 ?? pounds fresh spinach leaves
?? teaspoon each salt and pepper
pinch nutmeg
Sauce:
1 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup cream
1/4 cup Parmesan cheese
1/4 cup Gruyere cheese
To poach eggs: fill large saucepan with water to depth of 3 inches; add 1 tablespoon vinegar and 1 teaspoon salt. Bring water to gentle simmer. Break egg carefully
into teacup; slip into simmering water. Raise heat slightly; boil for 2 minutes. Lift out with slotted spoon and drain on paper towel-lined plate. Repeat with
remaining eggs.
Heat a wok or large skillet until it smokes. Add half of the oil, then half of the spinach; tir-fry just until spinach is wilted. Transfer to bowl. Repeat with
remaining oil and spinach. Let cool; squeeze out as much liquid as possible. Chop and sprinkle with salt, pepper and nutmeg. Spread in gratin dish; nestle eggs on
top.
Sauce: In pan melt butter. Add flour and stir for 1 minutes; remove form heat. Gradually stir in milk; pour in cream. Bring to boil and simmer, stirring frequently,
for 5 to 10 minutes. Remove from heat and stir in two-thirds of Parmesan cheese, and the Gruyere cheese. Season with salt, pepper and nutmeg to taste.
Spoon sauce evenly over spinach and eggs; sprinkle with remaining Parmesan cheese.
Bake in 425F oven until golden brown and bubbly, about 10 minutes. Serve immediately.
Makes 6 appetizers or 3 main-course servings.
SWEET-SOUR CABBAGE SOUP
~Submitted by Jean, Syracuse, NY
Ingredients:
1 tablespoon canola oil
1 medium onion
1 cup celery,chopped
1 cup carrots, chopped
1 15 oz. can diced tomatoes
1 1/2 cups red potatoes,cut up to bite size
1/2 small cabbage, chopped
1 48 oz. can chicken broth
1 tablespoon sugar
2 tablespoon cider vinegar
1/8 teaspoon pepper
1/2 teaspoon basil
1 cinnamon stick
1 star anise
In large pot, lightly cook celery and onions in oil until transparent. Add broth and remaining ingredients. Bring to boil. Lower heat to medium low and cook 45
minutes. Remove cinnamon stick and star anise. Serve with sourdough bread.
Makes 8 servings.
Nutritional Analysis:
Calories: 102
Total fat: 3.5 g.
Saturated fat: 0 g.
Sodium: 645 mg.
Cholesterol: 0 mg
.
CHICKEN SCARPARIELLO
10 ounces skinless boneless chicken breast -- cut in 1X3" strips
3 tablespoons all-purpose flour
2 teaspoons each, vegetable oil and margarine
2 tablespoons shallots or onions -- minced
2 cloves garlic -- minced
1 cup water
1/2 cup dry white wine
1 cube chicken bouillon
1/2 teaspoon oregano
1/4 teaspoon salt
dash pepper
1 tablespoon chopped chives
Dredge chicken in flour. In a 10-inch non-stick skillet, combine oil and margarine and heat over medium-high heat until margarine is bubbly and hot; add chicken and
cook, turning occasionally, until lightly browned on all sides, 3 to 4 minutes. Using tongs or slotted spoon, remove chicken from skillet and set aside.
To same skillet add shallots (or onion) and garlic and saut?© until softened, about 1 minute; add water, wine, broth mix and seasonings and, using a wooden spoon,
stir well. Cook, stirring frequently, until liquid is reduced by half, 3 to 4 minutes; return chicken to skillet and cook until sauce is thick and chicken is heated
through, 1 to 2 minutes. Serve sprinkled with chives.
Serves 2.
PARMESAN CRUSTED CHICKEN
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
1. Preheat oven to 425.
2. In medium bowl, combine Hellmann's or Best Foods Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then
sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.
Also terrific with Hellmann's or Best Foods Light Mayonnaise.
Serves: 4
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